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1
Trim and cut the beef into 1 1/2-by-1/2-inch pieces.
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2
In a paper or plastic bag, combine the flour, salt, and pepper.
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3
Add the beef to the bag, and shake to coat.
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4
Set aside.
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5
Cube the salt pork.
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6
In a heavy, medium non-reactive pan over medium-high heat, cook until browned, 6 to 8 minutes.
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7
With a slotted spoon, transfer to a small bowl and set aside.
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8
To the same pan, add the carrots and half of the diced onions.
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9
Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 10 minutes.
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10
With a slotted spoon, transfer them to a small bowl and set aside.
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11
To the same pan over medium-hihg heat, add 2 tablespoons of the olive oil.
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12
Cook the beef in batches, until browned on all sides, 6 to 8 minutes.
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13
Return the beef to the pan.
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14
Add the wine, 2 1/4 cups of the beef broth, the bay leaves, grlic, celery, and herbes de Provence.
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15
Reduce heat to medium.
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16
Cover and cook until the beef is tender, 1 1/4 to 1 1/2 hours.
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17
Do not allow the liquid to cook away.
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18
Add additional broth, ir necessary.
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19
Meanwhile, in a small saucepan filled with boiling water, blanch the pearl onions for 1 minute.
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20
Drain and let cool.
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21
Peel the onions and set aside.
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22
Cut the caps off of 12 mushrooms and set aside.
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23
Finely dice the stems along with the remaining mushrooms.
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24
Set aside.
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25
When the beef is tender, add the reserved salt pork, pearl onions, and mushroom caps.
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26
Cook until the mushroom caps are tender, 15 to 20 minutes.
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27
Discard the bay leaves.
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28
Keep the stew warm until ready to serve.
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29
In a medium skillet over medium-high heat, heat 2 tablespoons of the olive oil.
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30
Cook the remaining diced onion and the bell pepper, stirring occasionally, until the onion turns golden, 4 to 5 minutes.
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31
Add the diced mushrooms, and cook until tender, 3 to 4 minutes.
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32
Season with additional salt and pepper.
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33
Set aside.
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34
To prepare the couscous, in a medium saucepan over medium heat, bring the remaining cup of beef broth and tablespoon of olive oil to a boil.
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35
Add the couscous in a stream.
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36
Stir once.
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37
Remove from the heat.
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38
Cover and let stand until couscous is tender, 12 to 15 minutes.
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39
Combine the couscous with the mushroom-vegetable mixture.
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40
Lightly oil a 6-cup righ mold.
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41
Spoon the couscous into the mold and pat down firmly.
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42
Invert the mold onto a large serving platter.
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43
With a slotted spoon, transfer the beef to the center of the ring.
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44
Spoon half of the wine sauce over the beef.
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45
Arrange the pearl onions and mushroom caps around the base of the ring.
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46
Garnish with parsley.
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47
Serve with the remaining sauce on the side.
